Instant Pot Boiled Eggs for Beginners
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I share my recipe for perfectly boiled eggs in the Instant Pot. There are many ways to do this, but this is the method that works for me. I hope it works for you, too!
Please where can I buy this egg basket. Great video,but how many mint to boil 12 piece of egg.
Cliff notes?
I think the reason the 5-5-5 method might not work is because you are using fresh eggs. Almost all the videos I watched, are using white (store bought) eggs. I could be wrong but I also noticed a difference when just peeling store bought eggs vs fresh eggs before using the instant pot.
My eggs cracked
I love your explanation of the "Stinky" rings
Great video but the way! Thank you.
My notes below are just to explain why your process of 2-9 would be better than 5-5, for example. Your egg whites would have a nicer consistency and the yolks would have less sulfur (green line) and would avoid getting rubbery. You would also probably need less time in a water bath (that is needed to get rid of green sulfur line).
Regarding different temperatures during cooking the egg, most people pay attention to the yolk & that’s great — but the reason to avoid high temp when boiling the eggs is that it causes the egg whites to get tough (and the egg yolks to get green and rubbery).
Traditionally, the French cook would bring the water to a boil, then (if just a few eggs) drop in the eggs & cover them— THEN turn off the heat letting the pan stay on the hot burner. (For more eggs, keep heat going but on low). You time it from that point: about 10 min for hard. Let it sit in ice water for 10-15 min.
Regarding the green sulfur line, it is caused from the sulfur in the egg whites trying to get away from the heat & it mixes into the egg yolk. So after cooking, putting the egg in an ice water causes the sulfur to move back into the egg whites & dissipate. The added benefit of the ice water is that it makes the egg easy to peel. Traditionally, at the end of cooking, when removing the eggs from the pan, the cook would drain then shake the pan to crack the shells & then drop them into the ice water. This causes water to enter in & helps the shell drop off.
WELL I COOKE THEM IN WATER IN A POT OVER THE STOVE FOR ONLY 3 MIN. BOIL. then stop heat, let it stand until the end of the 10 min. (7min + 3) then ice water //or under running cold water //or in a small glass jar o container with 2 oz. of cold water introd. the hard egg, close lead shake well for one or two min. then remove and peel.
Thank you for this video! Many people don't realize that there's a big difference between backyard fresh eggs and eggs that have been sitting in a store for who knows how long. I too have chickens and collect their eggs, so this will work perfectly for me! This is the difference between farm fresh eggs, and store bought eggs: https://www.youtube.com/watch?v=QG7KYLSP18M&t=8s
Can i use regular the strainer basket?
Sandy we just bought our first instant pot. What brand and where did you get your potato steamer basket?
Okay thank you, I’ll have to try that.
Hi Sandy how did your husband manage to take the little handle off? I have that basket but and would like to use in my instant but can't because of the handles?
Haha, I have that exact same steamer basket, did the exact same thing and ripped the handles off.
I have a purpose made Egg Boiler. It has a half circle base with a hot plate in it, A rack that holds up to 7 eggs, That sits above the hot plate and a half circle top with a little hole in the top (Steam Vent). It comes with a little plastic tumbler. It has a pin in the bottom, You prick the top of each egg before putting them in the rack. All variations for number of eggs, Size of eggs and how you want them cooked is all done by the amount of water. After you add the water you press a start button (It cooks for the same amount of time every time). When the buzzer goes I remove the top and either open if I want them hot or put into a bowl of cold water if I am dong Pickled eggs
The come out great every time! Thanks for sharing.
What is your SOFT-boiled recipe?
Jim
The tip about de-stinking the silicone sealing ring alone was awesome! Also appreciate the suggestion to cook on high pressure but only for 2 minutes, then turn off IP during natural release. Thanks so much!
Hi! Are Electric pressure cooker the same as the instant pot?
I just tried this for my maiden voyage with my instant pot. They turned out very nicely, and it was extremely easy and fast. Thanks for posting!
Appreciate your tips etc.. you are very sweet for offering up your cooking secrets….. I learned more stuff here, so thanks for that. As a retired single guy, I'm always looking for better & Healthier ways even to make simple foods. I got my instant pot last week and already have made a great pork roast, and chicken breasts. Videos like that and your one on potato salad will certainly enhance my eating. I have never ever made potato salad before and I'm longing for it.
Interesting, I do 4 minutes high pressure and quick release. Then the ice water bath. They come out just like yours.
I just got my pot a few days ago so I'm still getting comfortable with it. This worked perfectly! I did a NR for 8 minutes and that still gave me a nice creamy (but cooked!) yolk. My eggs didn't feel quite as easily as yours, but my shells seemed really thick! Thanks so much for sharing your technique!!!
Thank you for the video…I did order the RSVP 3 qt basket and the handles are easy to pop off without any tools. Make sure you pull the handle away from the mesh lining so it does not damage it and the handles snaps off and does not leave a dent mark on your basket.
I've recently been experimenting with HB eggs and a friend shared your video with me. It is an interesting method. I tried low pressure 5 min, high pressure 5 min, and high pressure 7 min all followed by ice water bath and the results were all inconsistent and unacceptable.
But I just looked at your potato salad video where you cook the eggs on top of the potatoes, use 4 minutes, then put the eggs in an ice water bath. And it appears the eggs come out equally well done as your 2-11 method.
Can you explain how 2/9 and 5/0 work equally well? I'm getting confused by all the different methods I see around the Internet.
THANK YOU!! IT WORKED PERFECTLY!! I'm at sea level too and it was the best outcome I've tried. I've never had such easily peeled perfect eggs!
i do high pressure 1 min then. quick release and dunk in cold water for soft boil let it sit in the pot for a min or 2 for fully cooked egg. works every time for me
I'm not sure but I think science says the grey comes from not cooling soon enough after the cooking time. If not cooled it gives time to form the grey color.
anyone ever tell you you sound like the brunette from 2 broke girls haha.
I tried by using high pressure and normal temp and for 6 min then fast release and they came out undercooked.
gonna buy a dozen and try single eggs in different ways. wasted alot of eggs on that try.
weird that they came out so undercooked
do you start with room temp eggs? just wondering if that is the difference in cooking time. I know one person I watched said it's important to start with room temp when she did the 6-6-6 method
Can't wait to try this.